Whiskey You Should Be Drinking - Fall 2013

With temperatures dropping and Thanksgiving right around the corner, you're probably craving whiskey.  At least I am.  Here are some of my favorites of the season, many limited edition, some mainstay favorites.  Run, don't walk to the liquor store.  After all, it's cold out there.

1.  Auchentoshan Virgin Cask - (“ock-un-tosh-un”) virgin cask is a gorgeous limited edition Lowland whiskey.  Only 2,100 bottles of this ambrosia were produced, all triple distilled, and aged in new American Oak barrels (i.e. nothing has been poured into these barrels previously).  On the nose it brings sweet apple, candied orange, hay, cinnamon, and clove, with a touch of toasted almond.  On first taste you get lemon, gingery spice, a bit of heat with a minty mouth feel, and a finish of toasted oak and sweet, creamy creme brulee.  It sips very easily, a clean and crisp single malt a whiskey that could very well bring me into winter.  $86

2.  Peat Monster - 10th Year Anniversary Blend -  Peat Monster is a big, smoky, peaty whiskey, and one of my favorites.  The 10th year anniversary blend is a limited edition release of 5,700 bottles, a blend of whiskeys distilled from all over Scotland, and finished in first fill American oak, and French sherry barrels.  Be prepared for strong flavors of smoke, apple, and salt, rounded out with oak, spice, citrus, and caramel.  $99

3.  Cutty Sark - Prohibition Edition - I'm a big fan of this graphic black bottle that harks back to the days when bottles of smuggled booze used to float up on the shores of the North East.  It was made to celebrate the 90th anniversary of Cutty Sark, and the 80th anniversary of the ending of prohibition, and comes it at a hardy 50% ABV.  It's a strong and "challenging" whiskey that has a nose of peppercorn, lime, banana, toffee, and apple.  On the tongue the Prohibition Edition has flavors of sweet caramel mixed with the spice of green peppercorns, wood spice, honey, cinnamon, anise, with a finish of bitter and smoky burnt orange and jammy stone fruits.  $32 

4.  Bulleit 10 Year - Bulleit 10 year tastes totally different from Bulleit proper.  Where Bulleit original is spicy and hot, the 10 year is sweet, fruity, and almost jammy.  Made from a blend of corn, rye, and malted barley, distilled in a coppery still, and aged for 10 years.  The 10 year has some of the signature spicy flavors that come from the rye, but has the enhanced sweet flavors of caramel, vanilla, toasted almonds, and ripe stone fruits.  $50

5.  Johnnie Walker Platinum - I could wax on and on about how much I love Platinum 18 year Scotch.  It's a blend of select casks hand picked from 24 different distilleries, each cask aged at least 18 years yielding this gorgeous smooth whiskey.  On the nose it has aromas of bright clementine oranges, a subtle note of peat, vanilla, toasted almond, and has flavors of smoke, apples, caramel, dried fruit, and a bit of salt.  Platinum has a gorgeous finish, creamy, sweet and salty.  Platinum's touch of sweet smoke is not too overpowering, instead makes this whiskey a refined selection for someone who loves Scotch.  $98

6.  King's County Chocolate Whiskey - A gorgeous infusion of King's County corn whiskey with Mast Brothers Chocolate, that makes a chocolate spirit that is not syrupy or sweet.  Delicious as an after dinner tipple.  $24

7.  Collingwood 21 Limited Release Rye Whiskey - Canadian Whiskey gets a bad wrap.  Stereo-typically lagging behind beloved favorites, you don't hear much buzz about Canadian Whiskeys, which is about to change.  Collingwood is made in Ontario, a fertile region that provides rye grains, and granite basin fresh water.  Canadian rye is distilled three times through copper stills, and aged for 21 years in oak casks, and mellowed in toasted Canadian maplewood casks.  The maple helps make this whiskey the sweet ambrosia that it is - with flavors of citrus and sweet honey.  $63

8.  Whistle Pig - The Boss Hog - Some spirits are made with so much love and consideration it's undeniable.  Whistle Pig is one of them.  Created by Master Distiller Dave Pickerell as a special cask strength single barrel selection of their 24 of the finest 100% rye whiskey barrels, aged just over 12 years.  The Boss Hog is huge.  On the nose it has flavors of the best pie you've had in your entire life.  Cooked stone fruits, cinnamon, nutmeg, and a low note of toffee and burnt sugar.  On the mouth is an explosion of flavor - fruit, spicy rye, clove, dark chocolate, huge flavors of oak and toffee, with a finish of mint and butterscotch.   The Boss Hog is not for the faint of heart, and at this price point, should be reserved for dedicated whiskey drinkers.  $149 

9.  White Pike - What is White Pike?  It's white whiskey, y'all!  I love White Pike, and I have to admit, I don't like many white whiskeys.  White Pike has flavors of sweet corn and toasted tobacco, a fantastic earthy note that performs well in cocktails or when poured on the rocks.  This white whiskey is a blend of organic spelt, corn, and malted wheat sourced from local farmers, distilled in a copper Holstein still by Fingerlakes Distilling, and is aged for 18 hot minutes for it to be classified as a whiskey.  $40

Moët Crystal Minis Via Vending Machine

In a move of pure genius, Moët & Chandon is now selling their signature champagne in crystal Art Deco inspired minis from a vending machine.  Yes, you read that right, a vending machine.  Brilliant, we say!  The vending machine is housed in Selfridges Department Store, and will even pour your bubbly for you!  This might be the best  £17.99 you've ever spent. 

The bigger question is, how do I acquire one of these machines for Gastronomista HQ?!?! 

Don't Mind if I Do.

Cheers!

Dita Von Teese on Entertaining & Berry Rickeys

So we hear you're throwing a party.  Stumped as to what you should serve?   Luckily, we've got some tips for you from the one and only Dita Von Teese, legendary burlesque star, charmer, and man-tamer. 

I was recently invited into the home of legendary Dita Von Teese with cocktail guru Kyle Ford for a cocktail seminar (virtually, but lets all just pretend I was there in person).  Ms Teese welcomed us into her kitchen, flanked with bamboo cabinetry filled with vintage glasses, and lined with pink vintage-inspired wallpaper.  Ms Teese also shared some of her best hostess tips and tricks to throwing a successful party.

The pair showed viewers how to set up a proper Cointreau Rickey Bar, complete with fresh berries, fresh mint, fresh lime juice, and Perrier to top off your cocktails.  For those of you who have not yet enjoyed one of these tipples, let me tell you, they are wonderful.  The muddled fresh and mint fruit makes the Berry Rickey not only a visually gorgeous cocktail, but also a delicious when prepared with Cointreau.  The berry flavors work well with the natural orange oil used to make the liqueur, and make it fresh and refreshing.  But fear not, booze hounds, Cointreau comes in at a mighty 80 proof, meaning, it will hold its own in any cocktail.  
 

You're probably wondering at this point what makes a good hostess?  Let me assure you it does not require you to wiggle around in a giant martini glass wearing tasseled pasties (although one could)!  You should enjoy yourself at your party, so keep it simple and glamorous, Dita says.  Pick cocktails with two to three ingredients so they are easy to make.  After all, the hostess should be able to have a fabulous time, and shouldn't be spending the whole night in the kitchen.  That would be quite a bore.

Set out a bar with fresh fruit in vintage silver bowls, and fresh mint in vases.  Provide vintage inspired cocktail stirrers, ice cast into large cubes and chill in vintage silver ice buckets, and serve cocktails in unique vintage glasses to help your guest distinguish their cocktails from anothers'. Set up more than enough glasses ahead of time, and position them near your bottles of Cointreau and Perrier.  Make the first round for your guests, but teach them as you go, so guests can help themselves when they're ready for another.

Re-vamp classic nibbles like deviled eggs with spices such as curry or paprika, and prep them before hand so you don't have to tend to them during the party.  

Another one of Dita's party tips is to have fun activities for your guests.  Her legendary parties include games, performances, and even hula hooping lessons.  This will keep your guests entertained and make your party memorable.

Always buy fresh flowers, and don't forget to dress the part, Ms Teese is one to dress according to theme, as are her guests!  One of her favorite party attires are vintage 1940's pajama gowns.  She recommends being overdressed rather than under-dressed, after all, you never know who might arrive on your doorstep!

And when Mr Handsome does arrive on your doorstep, make him a Berry Rickey, a cocktail that is guaranteed to impress! 

The Cointreau Berry Rickey

2 oz. Cointreau
1 oz. Fresh lime juice
2 Blackberries
2 Raspberries
5 Mint leaves
3-4 oz. Club Soda or Seltzer


Muddle the berries and mint in the bottom of a glass.  Build cocktail with remaining ingredients and ice.  Stir briefly.  Garnish with raspberry and blackberry on a pick and a mint sprig. 



Cheers!

Cocktails & Cuisine with Tom Colicchio

Not long ago I had the opportunity to interview chef Tom Colicchio, Top Chef judge and founder of the beloved Gramercy Tavern, Craft, Craftbar, Craftsteak, and 'wichcraft restaurants to discuss the trend of pairing cocktails and cuisine!  We discussed how to create a pairing, what to serve, and his favorite cocktail, the Gin and Tonic.

Check out the full story over on the Huffington Post >>

The Fortune Teller Cocktail, There Will Be Rum In Your Future...

One of my favorite cocktails as of late, came from a Santa Teresa cocktail competition that featured Night Cap cocktails.  This cocktail won the competition, in fact.  Santa Teresa 1796, is an aged rum from Venezuela that is wonderful for sipping - boozy, yet sweet - made from sugarcane, and aged using a Solera Method.  The Solera Method, originally a sherry aging technique, allows for new rum to be mixed with a "mother rum" aged 35 years.  1796 has notes of banana, molasses, vanilla, coffee, caramel, stone fruits such as black cherries - making it a rum I've always reserved for ice.  But the Night Cap cocktail competition changed my mind about that, Santa Teresa mixes extremely well, and one cocktail in particular has become a regular in my cocktail rotation.

The Fortune Teller was created by Jessica Gonzales of The NoMad in New York City.  It's similar to an old favorite of mine, the Negroni, bitter and sweet, and ever boozy.  The cocktail is made with Santa Teresa 1796, Cynar, the artichoke aperitif, and Bonal Gentiane Quina, a French aperitif made with wine, french wildflowers and chinchona bark which contains quinine.  The first sip of this tipple is very bitter and biting, but then the molasses sweetness of the aged rum comes through.  By the end of your first cocktail, it tastes like a gorgeous piece of dark chocolate, perfect in every way.

I hope you enjoy this tipple as much as I do.


The Fortune Teller

2 oz Santa Teresa 1796
1/2 oz Cynar
1/2 oz Bonal

Stir with ice in a mixing glass, and strain into a lowball cocktail glass with a large ice cube.

Cheers!

Big Apple Film Festival and Bourbon

Tomorrow, November 6th, kicks off the Big Apple Film Festival here in New York City!  Hosted at Tribeca Cinemas, the Big Apple Film Festival celebrates indie films made here in New York, and a selection of films from around the world.  Bulleit Bourbon is a sponsor of this year's event, and has invited Gastronomista to participate in their interactive influencer program, which means, I'll be out and about at this year's festival drinking Bulleit and watching the indies.  Keep an eye out on Twitter and Instagram for sneak-peeks into the festival, and to hear about my favorite films from the festival.  Not a bad way to spend the week.

If you're interested in the Big Apple Film Festival - visit their website for showing schedule and tickets.

xx